If You Bake One Pie This Winter, It’d Better Be This One

By Katrina Meynink10th Jun 2015

Pie. Pie. Pie. Is there much else better in this world than pie? Nope. Perfecting pie, or at least the consumption of pie throughout winter is what it’s all about #lifegoals.

Life requires a tremendous amount of pie. Pie like this Moroccan number that has slow cooked goodness oozing from its pores, encased in a hug of buttery light pastry that hopefully finds its way to your belly via a dinner table surrounded by your best of mixed tape of family and friends. And preferably wine.

Method

Preheat the oven to 180C

Heat the oil in a large saucepan over high heat. Cook the shanks, turning often until well browned all over. Remove and set aside. Add the onion and garlic to the pan and cook for 3 minutes or until soft. Return the shanks to the pan with the beer and stock.

Cover and simmer for 1 1/2 hours. Add the celery, dates, chickpeas, tomatoes and spices and simmer, covered for 45 minutes until the shanks are tender and the liquid has reduced. If not continue cooking until thick. If unsure just think – is this going to make it a sloppy pie? – no one likes a sloppy pie. Shred the meat into the sauce, stirring to combine and reserve the shank bones. Pour the mixture into a pie dish. Stick a few of the bones in the centre of the mixture – these will pop through the pastry creating the perfect vent for steam. Fit the pastry over the dishes, cutting a hole for the shank bones. Bake for 20 minutes or until puffed and golden.

Contact

Connect With Us

Update to privacy policy and how we use cookies

We use cookies (om nom nom nom) to provide a better online experience, including to serve targeted ads. By using our website, you accept our use of cookies. For more information see our privacy and information policy